1. Prepare the Marinade:
In a small bowl, whisk together olive oil, honey, grated garlic, red wine vinegar, soy sauce, and black pepper until the honey is dissolved. Place the flank steak in a resealable plastic bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 30 minutes (up to 2 hours for more flavor).

2. Make the Arugula Pesto:
While the steak marinates, make the pesto. In a food processor, combine arugula, basil, olive oil, parmesan, pine nuts, lemon zest, crushed garlic, kosher salt, and freshly ground black pepper. Pulse until smooth. Taste and adjust seasoning with additional salt, pepper, or lemon juice. Set aside.

3. Prepare the Corn:
Preheat the grill to medium-high heat. Husk the corn and brush with a bit of olive oil and salt. Grill for 8-10 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove and set aside.

4. Cook the Steak:
Allow the marinated steak to come to room temperature for 10-15 minutes. Preheat your grill or grill pan to medium-high heat. Grill the flank steak for 4-5 minutes per side for medium-rare, adjusting cooking time for your desired doneness. Let the steak rest for 5-10 minutes before slicing against the grain.

5. Serve:
While the steak rests, tear burrata into bite-sized pieces and arrange on plates. Slice the grilled corn off the cob and add it to the plate. Slice the steak against the grain and arrange alongside the corn and burrata. Drizzle arugula pesto generously over the steak and burrata, and season with salt and pepper to taste.